Recipes

Introduce your family to the delicious flavors of Vietnamese Banh Mi via an American favorite. Traditionally served on a pork sandwich, this combination of spicy mayo, a tangy carrot slaw, and fresh cucumbers is incredible on your standard hot dog, too!

Prep: 10 minutesCook: 20 minutesYield: 6 Servings

Ingredients

2 TB rice wine vinegar

1 tsp sugar

¼ tsp kosher salt

1 cup shredded carrots

3 medium scallions, sliced

¼ cup low fat mayonnaise

1 tsp sriracha

4 hot dogs

4 hot dog buns

16 thin slices cucumber

1 sliced jalapeño (optional)

¼ cup cilantro leaves (optional)

Instructions

Whisk together vinegar, sugar, and salt in a small bowl. Pour over carrots and scallions, toss, and let stand for at least 15 minutes or overnight (refrigerated). Mix together mayonnaise and sriracha in a small bowl. Grill hot dogs to your liking and lightly toast buns. Spread each bun with 1 TB sriracha-mayo, layer with 4 cucumber slices. Top with hot dog, pickled carrot mixture, cilantro leaves and optional jalapeño slices.